Vegan Crunchy Baked Eggplant Bites
Course: Sides, SnacksCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
45
minutesCalories
417
kcalIngredients
1 medium size eggplant, sliced 3/8″ thick
1/2 cup all purpose flour
1.5 cups panko bread crumbs
1 teaspoon Italian seasoning
1/2 cup flax seeds (or flax meal)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
olive oil spray
Directions
- To Prepare
- Slice eggplant into 3/8″ thick. Lay out eggplant, in a single layer, on paper towels. Generously sprinkle with salt and let sit for 10 minutes, beads of condensation drawn out. Pat dry with a paper towel.
- Add flax seeds and water to a bowl. Mix well and let it sit for 10 minutes, until thickened and gelatinous.
- Combine flour, salt, pepper and Italian seasoning to another bowl and set aside. Stir to combine.
- Put panko bread crumbs into another small bowl.
- Preheat oven to 375 degrees F with oven rack in the middle.
- To Cook
- Dip eggplant slice, one at a time, into flour to coat, shake off excess. Then dip in flax seed liquid. Then dip in panko bread crumbs, pressing to adhere.
- Place breaded eggplant slice onto baking sheet. Repeat until no eggplant remains.
- Spray top of breaded eggplant with olive oil spray, and sprinkle with salt.
- Bake for 45 minutes, turning eggplant half way through, until crispy and golden brown.
- Serve warm with Prego® Farmers’ Market Classic Marinara.
- Enjoy!
Notes
- For the leftovers, you can store them in an airtight container and keep in the refrigerator for up to 1 week.
